Smoked Salmon and Scrambled Eggs On Rye Toast

This is a delicious combination that makes an indulgent weekend treat, as well as providing your body with omega 3 essential fats from the salmon to nourish the heart, brain and skin, and phospholipids from the egg yolk, which are used by brain cells to aid memory. I haven’t added salt to the eggs here as the smoked salmon provides extra seasoning. This is good served with raw or grilled cherry tomatoes.

Serves 4

2 tbsp coconut oil, mild or medium (not extra virgin) olive oil or butter

8 large free-range or organic eggs, beaten

4 slices rye bread

100g (4oz) smoked salmon, torn or chopped into small pieces (ideally undyed organic salmon)

Freshly ground black pepper

  1. Heat the oil or butter in a saucepan over a gentle heat and add the eggs. Put the bread on to toast.
  2. Slowly stir the eggs with a wooden spoon, scraping along the base of the pan as they cook to keep them moving and help stop them sticking. Remove from the heat as soon as the eggs are almost set, but still a little runny as they will carry on cooking in the pan. Gently fold in the salmon pieces.
  3. Put a piece of toast on each plate, and divide up the eggs and salmon. Season with black pepper.

Cook’s Notes
Wheat-free if you use wheat-free rye bread, dairy-free if you use oil